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im_always
* 100g levain * 10g salt * 500g flour (350 manitoba flour, 150 whole grain spelt flour) * 335g water
total hydration (including levain) – 70%
* 1 hour of autolyse + salt, then mix in the starter * stretch & fold until i got a nice window pane * bulk fermentation until it increased in volume by 50%. took 6h * cold fermentation for 2.5 days
—-
* preheat oven with baking stone to 230c (446f) * baked for 30 minutes with steam * removed steam and baked for another 20 minutes
beautobes
beautiful. not sure what to input, but if you’re looking for a more even crumb you could degas it more while shaping
Few-Solution3050
Amazing! Have yet to get an ear this pronounced 🙂 hope it tastes as good as it looks!
2 Questions – what’s the point of the 2.5 day cold ferment? I generally go for about 12-16 hours, curious if the longer it stays the better it gets?
And do you slam it in the preheated over as soon as it’s out of the fridge, or do you let it rest on room temperature beforehand? If so – how long?
4 Comments
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* 100g levain
* 10g salt
* 500g flour (350 manitoba flour, 150 whole grain spelt flour)
* 335g water
total hydration (including levain) – 70%
* 1 hour of autolyse + salt, then mix in the starter
* stretch & fold until i got a nice window pane
* bulk fermentation until it increased in volume by 50%. took 6h
* cold fermentation for 2.5 days
—-
* preheat oven with baking stone to 230c (446f)
* baked for 30 minutes with steam
* removed steam and baked for another 20 minutes
beautiful. not sure what to input, but if you’re looking for a more even crumb you could degas it more while shaping
Amazing! Have yet to get an ear this pronounced 🙂 hope it tastes as good as it looks!
2 Questions – what’s the point of the 2.5 day cold ferment? I generally go for about 12-16 hours, curious if the longer it stays the better it gets?
And do you slam it in the preheated over as soon as it’s out of the fridge, or do you let it rest on room temperature beforehand? If so – how long?